Lemon Basil Butter Shrimp & Veggies With Garlic Parmesan

Looking for a quick, healthy, and incredibly flavorful weeknight dinner? Look no further! This Lemon Basil Butter Shrimp & Veggies with Garlic Parmesan recipe delivers a burst of fresh flavors in under 30 minutes. Succulent shrimp are paired with crisp-tender vegetables, all tossed in a luscious lemon-basil butter sauce and finished with a generous sprinkle of garlic Parmesan and toasted pine nuts. It’s a dish that’s both elegant enough for company and easy enough for a busy weeknight. Get ready to elevate your shrimp game!

What You’ll Need: The Ingredient Rundown

• 400 g (14 oz) Raw Shrimp, Peeled and Deveined (about 1 lb): We’re using raw shrimp here, as it absorbs the flavors best. Peeled and deveined saves you prep time! Look for shrimp that are firm and have a pleasant, ocean-like smell. You can use larger shrimp (21-25 count) for a more substantial bite, or smaller shrimp if preferred.
• 300 g (10 oz) Mixed Vegetables (Broccoli Florets, Red Bell Pepper Strips, Snap Peas) (about 2 cups): A colorful mix of veggies adds texture and nutrients. Broccoli florets provide a slightly bitter, earthy flavor, red bell pepper offers sweetness and crunch, and snap peas contribute a delightful crispness. Feel free to swap in other favorites like zucchini, carrots, or asparagus.
• 3 cloves Garlic, Minced (1 Tbsp): Garlic is the foundation of so many great dishes, and this one is no exception. Freshly minced garlic provides the most potent flavor. Don’t skimp!
• 2 Tbsp (30 ml) Olive Oil: We’re using olive oil for its healthy fats and fruity flavor. Extra virgin olive oil is a great choice, but regular olive oil works well too.
• 30 g (1 oz) Parmesan Cheese, Finely Grated: Parmesan adds a salty, umami-rich flavor that complements the shrimp and vegetables beautifully. Freshly grated Parmesan is always best, as it melts more smoothly and has a more intense flavor.
• 30 g (2 Tbsp) Unsalted Butter, Divided: Butter adds richness and helps create a silky sauce. Using unsalted butter allows you to control the overall saltiness of the dish. We’ll be dividing it, so don’t worry about using it all at once.
• 1 Tbsp (15 ml) Fresh Lemon Juice: Freshly squeezed lemon juice is essential for that bright, zesty flavor. Bottled lemon juice just doesn’t compare!
• 1 tsp (5 ml) Lemon Zest: Lemon zest adds an extra layer of citrusy aroma and flavor. Be sure to zest only the yellow part of the lemon peel, avoiding the bitter white pith.
• 2 Tbsp (8 g) Fresh Basil Leaves, Finely Chopped: Fresh basil is the star of the show in the lemon-basil butter sauce. Its sweet, slightly peppery flavor pairs perfectly with the shrimp and lemon.
• 1 Tbsp (15 g) Toasted Pine Nuts: Toasted pine nuts add a delightful crunch and nutty flavor. Toasting them brings out their natural sweetness.
• Salt and Freshly Ground Black Pepper to Taste: Seasoning is key! Don’t be afraid to taste and adjust the salt and pepper as needed.

Ingredient Substitutions

Don’t have everything on hand? No problem! Here are a few easy substitutions:

• Shrimp: You can substitute chicken breast cut into bite-sized pieces, or scallops.
• Mixed Vegetables: Feel free to use any combination of your favorite vegetables.
• Pine Nuts: Slivered almonds or chopped walnuts make a good substitute.
• Parmesan Cheese: Pecorino Romano cheese can be used in place of Parmesan.

Step-by-Step Instructions for Lemon Basil Butter Shrimp & Veggies

1. Prepare the Shrimp: Begin by thoroughly patting the raw shrimp dry with paper towels. This is crucial for achieving a good sear. Season generously with a pinch of salt, freshly ground black pepper, and half of the minced garlic. Ensure the garlic is evenly distributed for consistent flavor.
2. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mixed vegetables (broccoli, bell pepper, snap peas). Season with salt and pepper. Sauté for 4-5 minutes, stirring frequently, until the vegetables are crisp-tender. You want them to retain some bite, not become mushy. Transfer the cooked vegetables to a plate and keep them warm.
3. Cook the Shrimp: In the same skillet, add the remaining 1 tablespoon of olive oil. Arrange the seasoned shrimp in a single layer – avoid overcrowding the pan, as this will steam the shrimp instead of searing it. Cook for approximately 2 minutes per side, until the shrimp turns pink and opaque, indicating it’s cooked through. During the last 30 seconds of cooking, add the remaining minced garlic and stir continuously to prevent burning.
4. Create the Garlic Parmesan Coating: Reduce the heat to low. Add 15g (1 tablespoon) of butter and the grated Parmesan cheese to the skillet with the shrimp. Stir constantly until the butter is melted and the Parmesan is fully incorporated, creating a glossy, flavorful coating on the shrimp. This step adds richness and a delightful cheesy element.
5. Prepare the Lemon-Basil Butter Sauce: While the shrimp is finishing, prepare the lemon-basil butter sauce. In a small saucepan, melt the remaining 15g (1 tablespoon) of butter over low heat. Whisk in the fresh lemon juice, lemon zest, and finely chopped basil. Cook for about 1 minute, stirring constantly, until the sauce is fragrant and well combined. Remove from heat immediately to prevent the basil from losing its vibrant color.
6. Combine and Serve: Return the sautéed vegetables to the skillet with the shrimp. Gently toss everything together to combine, ensuring the vegetables are coated in the garlic Parmesan sauce. Transfer the shrimp and vegetables to a warm serving plate, arranging the shrimp attractively on top of the veggies.
7. Finish and Garnish: Drizzle the warm lemon-basil butter sauce generously over the shrimp and vegetables, allowing it to pool slightly at the base of the plate for a visually appealing effect. Sprinkle with toasted pine nuts, extra grated Parmesan cheese, and a few fresh basil leaves for added color and freshness.

Why This Recipe Works: The Science of Flavor

This Lemon Basil Butter Shrimp & Veggies recipe isn’t just about throwing ingredients together; it’s a carefully constructed balance of flavors and textures. The high heat searing of the shrimp creates a Maillard reaction, developing a rich, savory flavor. The lemon juice and zest brighten the dish, cutting through the richness of the butter and Parmesan. Basil’s aromatic compounds complement both the lemon and the shrimp beautifully. The pine nuts add a delightful textural contrast.

Vegetable Variations & Substitutions

Feel free to customize the vegetables to your liking! Asparagus, zucchini, or even cherry tomatoes would work wonderfully in this dish. If you don’t have snap peas, green beans are a great substitute. The key is to choose vegetables that cook relatively quickly and maintain a slight crispness when sautéed. For a spicier kick, add a pinch of red pepper flakes to the vegetable sauté.

Tips for Perfectly Cooked Shrimp

Overcooked shrimp is rubbery and unpleasant. To avoid this, ensure your skillet is hot before adding the shrimp, and don’t overcrowd the pan. Cooking in batches is preferable. Look for shrimp that are opaque and curled into a “C” shape – that’s how you know they’re perfectly cooked. Avoid cooking until they form a tight “O” shape, as this indicates they’re overdone.

The Importance of Fresh Herbs

While dried basil can be used in a pinch, fresh basil truly elevates this dish. The vibrant aroma and flavor of fresh herbs are unmatched. If you’re growing your own basil, even better! Store fresh basil at room temperature with the stems in water, like a bouquet of flowers, to keep it fresh for longer.

Frequently Asked Questions (FAQ)

• Can I use frozen shrimp? Yes, but be sure to thaw it completely and pat it very dry before cooking.
• Is it possible to make this dairy-free? You can omit the Parmesan cheese or substitute it with a dairy-free Parmesan alternative.
• How can I make this ahead of time? The sauce is best made fresh, but you can prep the vegetables and shrimp ahead of time and store them separately in the refrigerator.

This Lemon Basil Butter Shrimp & Veggies with Garlic Parmesan is a quick, easy, and incredibly flavorful meal that’s perfect for a weeknight dinner or a special occasion. Don’t forget to save this recipe to Pinterest for later!

garlic parmesan shrimp veggies a quick delight

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• Author: Lila Crawford
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This recipe delivers a burst of fresh flavors in under 30 minutes with succulent shrimp and crisp-tender vegetables tossed in a luscious lemon-basil butter sauce. It’s an elegant yet easy dish perfect for any night of the week.

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Ingredients

Scale 1x2x3x

• 400g (14oz) Raw Shrimp, Peeled and Deveined: Look for firm shrimp with a fresh smell.
• 300g (10oz) Mixed Vegetables (Broccoli, Bell Pepper, Snap Peas): Use your favorite combination.
• 3 cloves Garlic, Minced (1 Tbsp): Freshly minced is best.
• 2 Tbsp (30ml) Olive Oil: Extra virgin or regular.
• 30g (1oz) Parmesan Cheese, Grated: Freshly grated is recommended.
• 30g (2 Tbsp) Unsalted Butter, Divided: For richness and sauce creation.
• 1 Tbsp (15ml) Lemon Juice: Freshly squeezed.
• 1 tsp (5ml) Lemon Zest: Avoid the white pith.
• 2 Tbsp (8g) Fresh Basil, Chopped: Adds a sweet, peppery flavor.
• 1 Tbsp (15g) Toasted Pine Nuts: For crunch and nutty flavor.
• Salt and Pepper to Taste: Season generously.

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Instructions

1. Prep Shrimp: Pat shrimp dry and season with salt, pepper, and garlic.
2. Sauté Veggies: Sauté mixed vegetables in olive oil until crisp-tender.
3. Cook Shrimp: Sear shrimp in olive oil with remaining garlic until pink and opaque.
4. Add Parmesan: Melt butter and Parmesan with shrimp for a glossy coating.
5. Make Sauce: Melt butter, whisk in lemon juice, zest, and basil.
6. Combine: Toss shrimp and vegetables with sauce.
7. Garnish: Sprinkle with pine nuts and basil.

Notes

For best results, avoid overcrowding the pan when cooking the shrimp to ensure proper searing.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Seafood
• Method: Sauté
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 350 kcal
• Sugar: 5 g
• Sodium: 400 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 150 mg